Hello Mary,
Thank you for sharing your experience with the recipe. Apart from the attention you need to give it, because of the lead time / the 4 days, and remembering you have to continue at a certain time, the recipe is hopefully straightforward.
Wishing you much joy with the baking and many crusty SF loaves,

Marieke

Bonjour Didier,
Soit 50 grammes de farine d’épeautre (farine d’épeautre de blé entier)
J’espère que c’est si clair.

Et merci d’avoir essayé et aimé nos recettes!

Enjoy your baking journey,

Marieke

Hello Heather,
Thank you for sharing this excellent tip.

I put a metal oven tray, small one, underneath the dutch oven – it helps with preventing bread bottom to become thick and hard (and dark)

Hello Maggie,
It is just our preferred method to shape at a later stage, also to avoid the dough sticking to the basket, the fridge space (making multiple loaves), the covering of the dough in baskets and feeling the dough one more time closer to the baking stage. But both methods are equally valid, no problem if you want to shape the loaf before the 15 hour fridge period.

We hope you will enjoy the process!

Hello Paul,
Our fridge temp is 6 ºC (43 ºF) on average.

Enjoy your SF sourdough

Hi Marie Louise,
There are two main acids produced in a sourdough culture ― lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its sour taste. The lactic acid gives more of a mild yoghurt type of sourness. Giving acetic acid-producing organisms optimal conditions to multiply will yield a culture with more sour notes.
By combining different proofing methods and using different temperatures you aim to get a loaf with a complex flavor profile and a crusty crust and creamy crumb that many bakers find very much to their taste. So with this loaf you are trying to get the best of both worlds so to speak. How your dough develops and your sourdough culture ‘behaves’ and what the outcome will be as to the sourness and complexity of the taste can be different to ours. Only one way to find out and that is to try the recipe!

Enjoy your sourdough baking!

Hello Charlotte,
Yes, you can, just make sure your flour is suitable for bread making. The most important factor is the gluten / protein content of the flour. It should preferably be at least 12% for this recipe.

Hope it will be good!

Hello Mary,
The ingredients added up together for the starter are 233 grams in total. So if you have a large amount of active starter that you maintain you could use this in the recipe, but we would always advice to follow the recipe as described for the best result.
Hope this is what you mean.
Enjoy your SF baking!

Hello Derek,
The short answer is yes, but it depends on the method.
Our method is a ‘two step’ with which we maintain just a small amount of starter culture.
When using a preferment (like a poolish or a biga) we use about 15-20 grams of sourdough for a sourdough loaf like our whole wheat levain and pain naturel. With this small amount of sourdough you create a fully active sourdough preferment overnight which you then use to build the final dough. This way you can keep a small starter and still have the full sourdough flavor. Big advantage for home and hobby bakers is you are wasting far less precious flour when refreshing your culture than you would maintaining a big one!
So, when a recipe (not ours) requires say 200 grams of starter we build it up one day in advance and use this the following day in the recipe.

A good example of this can be found in the adaptation of the Tartine recipe you find here:
www.weekendbakery.com/posts…yle-bread/
We scaled the amount of sourdough culture back to manageable proportions, avoiding unnecessary waste of flour. Instead of maintaining a 400 grams culture all the time, we changed it by building a poolish the night before with a small amount of sourdough culture.

Hope this is what you where referring to 🙂

Thank you Michael, excellent to read the recipe turned out so well.
Posting photo’s with comments is unfortunately not possible with this application, but we have created a special section where you can showcase your results if you want:
www.weekendbakery.com/send-…your-loaf/

Enjoy your SF baking!